|11-02-2012, 10:45 PM||#2|
Senior LCF Member
Join Date: Nov 2011
Location: Bay Area
WOE: Low Carbin' it! RESTART#3: JAN.31.2013
Start Date: 11/02/11
|11-03-2012, 09:29 AM||#4|
Major LCF Poster!
Join Date: Apr 2003
Start Date: September 24, 2012
I've only made them once, but here is my recipe:
1/2 cup natural peanut butter
1 stick of unsalted butter
1 cup coconut oil
Sweetener of choice, to taste
2 squared of Lindt 85% dark chocolate
Microwave first 3 ingredients until melted and easy to combine. Add sweetener to taste- make a little sweeter than you'd like, the sweetness will lessen slightly as they chill. Pour into mini muffin pan lined with muffin cups. Shave chocolate and sprinkle over each fat bomb. Chill or freeze until solid.
This recipe made 39 mini fat bombs that I calculated at 94 cal/ 1 carb/ 10 fat/ 1 protein.
Re-Start: September 24, 2012
2/22/13: -24.2 lbs!
|01-30-2013, 10:04 AM||#6|
Major LCF Poster!
Join Date: Mar 2012
Location: Jacksonville, FL
Stats: 236.5 start (Jan 2012) /208.1/150 goal 5'9", 42 yr
WOE: Atkins (though I think a fairly early version)
Start Date: Jan 6 2012
Not only do I use salted butter -- I ADD salt.
Mine aren't that sweet... but I'd found the part I liked best was the peanut butter (which always sinks to the bottom). And then I realized that it's because it's SALTY that I liked it so much. So I started stirring in some extra salt, and suddenly my bombs are 10x better!
1 stick butter (1/2 cup)
1/2 cup CO
1/2 cup fresh-ground PB
1 TSP salt
|01-30-2013, 10:00 PM||#7|
Very Gabby LCF Member!!!
Join Date: Jul 2011
Location: Central Texas
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
I have been using Rebecca Latham's recipe, to which I sometimes add a bit of coconut, or a few snipped raisins. Here is a copy/paste of it off her website:
Stir together well:
3/4 cup melted coconut oil
9.5 Tbs. (150g) almond butter
60 drops (about 3/8 tsp.) liquid Stevia
3 Tbs. cocoa
8 Tbs. (1 stick) melted salted butter
Pour a scant 2 Tbs. into each of 24 candy or mini muffin molds. I use a silicone candy mold that I bought at Michael's Crafts. If you prefer, you can use those little paper mini muffin cups, lined up on a cookie sheet.
I place my candy mold on a small cookie sheet first for support, and then fill it, then put it in the freezer. If you try to put it in the freezer without first putting it on a cookie sheet, you'll be sorry.
Freeze for at least 30 minutes, then pop out the Fat Bombs and store them in a bag or other container in the freezer. You can keep them in the fridge, but as soon as you hold one with your hot little fingers, it will melt really fast. Frozen, it melts slower.
Nutritional info for one Fat Bomb:
14.22g fat (90.9%)
1.53g protein (4.3%)
1.67g carbs (4.8%)
My recipe website: http://buttoni.wordpress.com/